Roasted Butternut Squash
|Roasted Butternut Squash.doc||37 KB|
2 large butternut squash, peeled, seeded and cut into 1” cubes (or 2 16 oz. containers of pre-chopped butternut squash)
2 Tbs. Extra Virgin Olive Oil
2 Tbs. dark brown sugar
1 tsp. Kosher salt
few dashes ground black pepper
- Preheat oven to 400 degrees.
- In a medium sized mixing bowl, toss cubed squash with oil, sugar, salt and pepper.
- Line a large baking sheet with parchment paper.
- Arrange coated squash on to baking sheet (making a flat layer) and bake for 30 - 40 minutes.
Flip squash over with a metal spatula after 20 min. and allow ends to brown and caramelize. Squash should be tender all the way through.